Food blog and weekly menu planning

Crispy Baked Chicken Wings

Okay, friends. These Crispy Baked Chicken Wings need to make an appearance at your next party or gathering. I’d describe them as slightly crispy, but not dry at all. My goal was to create a wing that was baked not fried, but still had that texture we all know and love. This recipe nails it. I topped my wings with a Sweet Asian Glaze, but I’ll also share a basic Buffalo Wing sauce too – just in case you’re a purist.

I coated the wings lightly with flour and spices, then I baked them at 425 degrees for 20-25  minutes. You could lay these on a baking sheet and bake them directly on the pan OR you could put a cooling rack on top of the baking sheet to elevate the wings for evenly cooked wings on top and bottom. This is my method and it worked beautifully. I did not have to flip the wings during the cooking process. Here is a link to the sheet pan and cooling rack that I used for this recipe (affiliate link), and I highly recommend both. I use the cooling rack in any recipes when I am trying to get a crispier finish on the food. For example, these Sesame Cauliflower Bites … which are also equally amazing.

Now, let’s talk sauce.

I don’t know about you, but I like a lightly sauced wing. I don’t want my wings dripping in something that is going to overpower the wing itself. My recommendation for coating the wings once cooked is to add a little sauce to the bottom of a big bowl, then add in about 6 wings, tossing until evenly coated. Remove the wings and repeat until all of your wings have a nice even layer of sauce.

The recipe for the Asian sauce or glaze provides enough sauce to coat about 16 wings. It’s sweet, salty, and stickyyyyyy. Seriously, finger-lickin’ is a MUST with this sauce.  For the Buffalo Wing sauce I used Sweet Baby Ray’s pre-made buffalo sauce, which tastes pretty great and is super easy. Feel free to sauce your wings in anything you like though – skies the limit. You might even want to consider this Soy Maple Glaze from my drumstick recipe.

Have fun with this recipe and hopefully you’re making it for a celebration or big game day like the Super Bowl. Our hometown team is going this year so we’re definitely having a celebration… go Eagles! You’re friends are going to be amazed that these were baked in the oven, rather than fried. Don’t forget to snap a pic of your Crispy Baked Chicken Wings and tag us @straightandfarro on Instagram.

 

Print Recipe
Crispy Baked Chicken Wings
These Crispy Baked Chicken Wings are perfect for any holiday party. They and lightly breaded and baked to a crisp yet tender wing that is better than any fried wing I've ever eaten.
crispy baked chicken wings
Prep Time 5 minutes
Cook Time 20 minutes
Servings
wings
Ingredients
Wings
  • 12-16 chicken wings patted dry and trimmed of excess fat
  • 1/4 cup all purpose flour whole wheat flour can be substituted
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp fresh garlic
Sweet Asian Glaze
  • 1/4 cup low sodium soy sauce
  • 1/8 - 1/4 cup honey
  • 1 tsp fresh ginger *or 1/2 tsp ground ginger
  • 1 tsp garlic powder Or 2 gloves, grated
  • 1 pinch red pepper flakes
Buffalo Wing Sauce
  • 1/2 cup Sweet Baby Ray's Buffalo Sauce
  • 1 tsp worchestershire sauce
Prep Time 5 minutes
Cook Time 20 minutes
Servings
wings
Ingredients
Wings
  • 12-16 chicken wings patted dry and trimmed of excess fat
  • 1/4 cup all purpose flour whole wheat flour can be substituted
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp fresh garlic
Sweet Asian Glaze
  • 1/4 cup low sodium soy sauce
  • 1/8 - 1/4 cup honey
  • 1 tsp fresh ginger *or 1/2 tsp ground ginger
  • 1 tsp garlic powder Or 2 gloves, grated
  • 1 pinch red pepper flakes
Buffalo Wing Sauce
  • 1/2 cup Sweet Baby Ray's Buffalo Sauce
  • 1 tsp worchestershire sauce
crispy baked chicken wings
Instructions
  1. Pre-heat oven to 425 degrees. If you have a convection setting on your oven, I'd recommend using it.
  2. Line a large baking sheet with foil and place the cooling rack on top (if using).
  3. Pat wings dry and trim of any excess fat.
  4. Mix flour, paprika, pepper, and garlic together in a large bowl.
  5. Add wings to the bowl and toss to evenly coat the wings. Shake of any excess breading before laying them on the cooling rack or baking sheet. Try to leave about an inch of space between each wing.
  6. Bake at 425 for 20-25 minutes (depending on the size of your wings). Using a meat thermometer, check the wings at 20 minutes. Cook until internal temperature is 165 degrees.
  7. Meanwhile, mix ginger, garlic, soy sauce and honey in a small sauce pan and bring to boil. Reduce to a simmer, stirring frequently until thickened (abou5 minutes).
  8. Add about half of the sauce to a large mixing bowl then add half of the cooked wings. Toss until wings are all evenly coated. Remove and continue until all of the wings are lightly coated in sauce. Serve immediately.
Recipe Notes

As I mention above, I highly recommend using a cooling rack to elevate the wings, but if you don't have one lay them on the baking sheet (covered in foil) and flip them after 15 minutes.

Using a meat thermometer ensures that you won't overcook or under-cook the wings. I love this instant read thermometer and use it any time I cook meat.

If you have a convection setting on your oven, use it to bake these.

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